20 Min. Mediterranean Moment
Preheat oven to 425F
Cut eggplant in half length wise, and then again into semi-circle disks. Toss with olive oil, s+p and lemon on a baking sheet. Bake for 15-20 mins
While baking, chop up cucumbers and cherry tomatoes. Dress with red wine vinegar
Drain 1 can of chickpeas and sauté for 10 mins. with a splash of olive oil. Season with garlic powder, cumin, paprika, dried herbs and s+p
Remove eggplant from oven, toss with more salt.
Tahini dressing: 3 spoonfuls of tahini, 1 spoonful honey, 1/4 cup water. Whisk.
Spread hummus on pita and layer with lettuce, cucumber and tomatoes, eggplant, garbanzos, and tahini dressing. Add some parsley, if you have, and Happy Spooning